Do you crave strong holiday flavours? - Try these vegan Mini Molasses Bundt Cakes. The perfect treat on a snowy afternoon.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 3Mini Bundt Cakes
Author: Fabio
Ingredients
200gfancy molasses
50gvegan butter
250gall purpose flour
8gbaking powder
1/2tablespooncinnamon
90gground almondsroasted
125mlsoy milk
1/2teaspoonapple cider vinegar
Instructions
Preheat the oven to 350F (180C)
While the oven is preheating, place the ground almonds on a parchment paper lined baking tray and place in the oven until roasted (colour changes to a light brown). Once you can smell the almonds take them out of the oven, you don't want to burn them.
Prepare the mini bundt cakes by greasing the inside with vegan butter and dust with flour.
Mix the apple cider vinegar with the soy milk - you want to make your own vegan buttermilk.
Start melting the butter and the molasses in a medium sauce pan over low heat.
Take off the heat and cool down. Once cooled, add the flour, baking powder, cinnamon, almonds and the buttermilk directly into the sauce pan and mix well.
Divide the sticky batter into the small bundt cakes and bake for about 20 - 30 mins.
Take them out of the oven and cool down for a few minutes before turning the mini bundt cakes out of the cake tins.
Dust with icing sugar and enjoy.
Notes
Double the recipe and use a 30 cm loaf pan. Bake for about 50 - 60 minutes.